| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Dairy |
Vegetarian |
Fruit, Salad dress, Salads, Vegetarian |
6 |
servings |
INGREDIENTS
| 6 |
c |
Mixed greens; in bite size pieces |
| 2 |
|
Tangerines; peeled and sectioned |
| 1 |
c |
Sliced mushrooms |
| 6 |
|
Radishes; thinly sliced |
| 1/2 |
|
Avocado; sliced |
| 1 |
c |
Alfalfa sprouts; optional |
| 1/4 |
c |
Nonfat yogurt; or mayonnaise |
| 1/4 |
c |
Nonfat sour cream |
| 1/4 |
c |
Orange juice; or tangerine juice |
| 2 |
ts |
Prepared horseradish |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
Honey |
INSTRUCTIONS
CITRUS SEASON SALAD
GINGER HORSERADISH DRESSING
Divide the greens among 6 salad bowls. Top each portion with equal
amounts of fruit and vegetables.
Make the dressing: Blend all of the dressing ingredients until smooth.
Store in refrigerator until ready to serve.
From Ellen C. <ellen@elekta.com>
Per serving: 78 Calories; 3g Fat (30% calories from fat); 4g Protein;
12g Carbohydrate; 1mg Cholesterol; 34mg Sodium Food Exchanges: 1/2
Vegetable; 1/2 Fruit; 1/2 Fat
NOTES : I'd use 1/2 cup of nonfat yogurt and eliminate the sour cream.
Recipe by: Lowfat Living, Robert and Leslie Cooper
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jun 28, 1999, converted by MM_Buster v2.0l.
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